What does bread production look like in a bakery operating around the clock? First- and third-year students of the Food Science and Technology study program at Kaunas University of Technology (KTU) saw this up close when they visited the "Vilniaus duona" bakery in Panevėžys.
Gintaras Kondratavičius joined Vilniaus duona’s bakery in Vilnius after a period away from the workforce. Having spent several years caring for his elderly mother, he was looking for an opportunity to return to work. His neighbours had long-standing ties with Vilniaus duona, dating back to the time when the bakery was still located in the Konarskis area.
Lithuanian flour cannot be taken for granted: harvest quality varies from year to year, we have to compete with foreign markets for the best grain, and maintaining a reliable supply of rye requires continuous effort. Marius Dužinas, CEO of our long-standing flour partner Malsena Plius, shares his insights on this topic.
Vilniaus duona colleagues came together for the company’s annual event – a day filled with conversations, shared successes and challenges, and plenty of competitive spirit. Nine teams built their own race cars and put them to the test on the track.
Freshly baked new portion breads for the Danish market are already coming off the line at our Vilnius bakery. This was a large-scale project that colleagues from the Vilnius bakery and across the Lantmännen Group managed to implement together within just a few months of the decision to go ahead. Dalia Zdanovičienė, Head of the Vilnius Bakery, tells us more about the project.
